Butyrate is an important intermediate in the anaerobic degradation of organic matter. In sulfate-depleted environments butyrate is oxidized to acetate and hydrogen by obligate proton reducers, in syntrophic association with hydrogen-consuming methanogens. This paper describes two enrichments of endospore-forming bacteria degrading butyrate in consortia with methanogens. The isolates are readily...

We explored repurposing discarded materials to construct simple, field expedient, solar heating devices capable of heating drinking water to water pasteurization temperatures. Results of different test configurations quickly constructed from junk material indicate important design parameters to include maximizing exposed container surface area and using transparent glass and dark absorbent mate...

The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand determine the stability during processing food products ensure their presence at time consumption. In this study, degradation added was assessed before after heat treatments manufacturing products. Vitamins interest were quantified by HPL...

The purpose of this study was to determine the quality dadih with bamboo in Taiwan, namely Thorny (Bambusa stenostachya Hackel) different incubation times. materials used are tubes, banana leaves and Alpine goat's milk from National Pingtung University Science Technology (NPUST) Taiwan. Dadih is made by pasteurizing at a temperature 65oC for 30 minutes, allowed stand until 30oC, poured into tub...

This study aims to produce as well analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration pasteurization preparation methods. The results for test showed that pasteurized is best taste aroma because use heat when pasteurizing releases from strawberries. Reducing water content using this method allows flavor more concentrated. texture color be better t...

Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three-dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental a...

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package water bath at fully controllable temperatures (≤100°C). vide is also an enclosure method. The product consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With technology, it provided to prepare desired temperature time withou...

Shell and tube heat exchangers are used to transfer thermal energy from one medium another for regulating fluid temperatures in the processing pasteurizing industries. Enhancement of a rate is desired maximize efficiency shell exchangers. In this research work, we performed computational dynamics (CFD) simulations experimental analysis on using round hexagonal tubes range flow velocities both p...